Toasted sesame seeds bound in a hot jaggery syrup and rolled into small, crunchy ladoos for Sankranti and cold evenings.
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Ingredients
- 1 cup white sesame seeds
- ¾ cup jaggery crystals
- 2 tbsp roasted peanuts, crushed
- 2 tbsp desiccated coconut
- ½ tsp cardamom powder
- 1 tbsp water
- 1 tsp cold-pressed groundnut oil, for greasing
- a pinch pink salt
Method
- Dry-roast the sesame seeds on low heat, stirring constantly, until they turn light golden and begin to pop. Transfer to a plate.
- Lightly toast the desiccated coconut for 1 minute.
- In the same pan, melt the jaggery crystals with 1 tbsp water on low heat. Cook until the syrup is frothy and a drop in cold water forms a firm ball.
- Turn off the heat. Quickly stir in the sesame, peanuts, coconut, cardamom and pink salt.
- Grease your palms with groundnut oil. While the mixture is still hot, take small portions and press firmly into ladoos.
- Cool completely and store airtight.
Yogsutra tip: Work fast and in small portions: the mix sets within minutes. If it hardens, warm the pan for a few seconds on low heat to loosen it.
